For for the Yorkshire pudding batter

Venison toad in the hole

Meat mains

Venison toad in the hole

MainServes 3
1h
25 min
Before everyone settled on pork sausages, toad in the hole used to be made with any meat that was to hand – it works beautifully with the richer taste of venison sausages. Eat with rich, sticky onion gravy, roasted carrots and seasonal greens.

for the Yorkshire pudding batter

Method

Make the gravy

Step 1

Heat the oil in a large heavy-based pan. Add the onions and sugar and stir well. Gently cook on a very low heat for 45 minutes – 1 hour, until the onions are very soft and caramelised.

Step 2

Add the vinegar, cook for 1 minute. Add the flour and stir for 2 minutes. Add the stock and bring to the boil. Reduce the heat and simmer to thicken slightly. Turn off the heat and leave until needed; it can be reheated to serve.

Step 3

Preheat oven to 190°C/Gas 5.

Make the batter

Step 1

Put all the ingredients in a large bowl and whisk well to combine. Leave to stand.

Step 2

Heat 1 tablespoon oil in a non-stick flame and ovenproof non-stick roasting tin. Add the sausages and fry to brown on all sides.

Step 3

Transfer to the oven and bake for 20 minutes. Add 2 tablespoons more oil to the tin and turn the heat to 220°C/Gas 7. Bake for another 5 minutes. Pour in the batter.

Step 4

Cook for 25 minutes, until the batter is golden-brown and puffed up. Don't open the oven door to look at the batter while it's cooking or it will sink.